Clean and nicely wash the fenugreek leaves clearing all dirt. Drain away extra water. Leave it on colander for few minutes.
1 Cup Fresh Fenugreek Leaves
Finely chop fenugreek leaves, transfer to aparat or wide mixing bowl. Add ½ salt to it and leave it for 2-3 minutes. It will release water.
Coarsely crush ginger and garlic in a mortar pestle.
1-2 Green Chillies, ½" Fresh ginger piece
Also , crush cumin seeds, fennel seeds.
½ tsp Cumin Seeds/Jeera, 1 tsp Fennel Seeds
Add all the ingredient with fenugreek (crushed cumin seeds, fennel seeds, ginger and chillies) and knead to a tight dough. Do not add any water, as we are using dal. Knead to a tight dough.
1 Cup Whole Wheat Flour, 2 tbsp Fine Semolina, 1 Cup Fresh Fenugreek Leaves, 1 Cup Leftover Dal(Yellow Lentils), ¼ tsp Caraway seeds/Ajwain, Salt as per taste, 1 tsp Oil
Keep the dough to rest for 5-10 minutes. In a heavy bottomed pan or kadhai, heat oil for frying pooris.
Oil for frying
When ready to make, divide the dough into tennis sized portions, using a rolling pin, roll each portion to a small circular disc refer pics below.
Test whether the oil is hot enough for pooris, drop a small dough ball in oil, it should rise up sizzling in hot oil. Oil is ready for frying pooris.
One by one fry all the pooris till light brown. Drain on paper towel/kitchen towel.
Serve hot with pickle/ chutney or curry of your choice.